Place the pitted dates in a bowl and pour over boiling water. Let soak for about 10 minutes until soft, then blend until smooth or chop finely for a chunkier texture.
In a large bowl, cream together softened butter and dark brown sugar until the mixture is light, fluffy, and fragrant, about 3 minutes. Use a mixer for best results.
Add eggs one at a time to the mixture, beating well after each addition. Stir in vanilla extract for an aromatic boost.
Gently fold in the sifted flour and baking powder until just combined, being careful not to overmix. Then, fold in the blended dates until evenly distributed in the batter.
Pour the thick batter into a greased 20cm (8-inch) baking dish, spreading it evenly with a spatula. Place in the preheated oven and bake at 180°C (350°F) for 30-35 minutes, until the top is golden and a skewer inserted into the center comes out moist with crumbs.
While the pudding bakes, prepare the toffee sauce by combining butter, brown sugar, and heavy cream in a saucepan over medium heat. Bring to a gentle boil, stirring constantly, until the mixture thickens and turns glossy, about 5-7 minutes.
Remove the pudding from the oven and let it rest for about 5 minutes. Then, poke small holes all over the surface with a skewer and pour the warm toffee sauce evenly over, allowing it to soak into the sponge.
Serve slices of the warm pudding topped with extra toffee sauce, alongside vanilla ice cream or a dollop of cream for extra indulgence.
